Breakfast Crepes filled with smoked cheddar & asparagus scramble and

The World Cup has been raging strong at our household and it’s been extremely exciting to watch! Now, we don’t have cable (I’ll wait until everyone catches their breathe) but we’ve able to stream it through our Roku…have been hanging on every kick!

So, this past Saturday my sister, brother-in law, Mike and I gathered in our newly renovated kitchen/family room to watch the game and eat some good grub.

I was feeling inspired by the Argentine spirit, plus always like to pull out the big guns when company is over, so made Argentine-style breakfast.   After we filled up, we headed to the Cherry Creek Arts Festival to jam out with some Soul School (who were amazing!). Hope you had a Happy 4th of July!

Egg Scramble

 Breakfast Crepes filled with smoked Cheddar & asparagus Scramble

I served these with sweet potato & onion hash browns – simply diced up a sweet potato & 1/3 of an onion & sauteed in garlic.  Delicious!

Crepes

1 cup of whole wheat flour

1/2 cup of almond milk

1/2 cup water

2 eggs

2 tablespoons melted butter

Mix all ingredients together, butter being last, until lumps are out. Take 1/4 cup and scoop out the batter onto a heated skillet  (melt some butter in the skillet first). Spread the batter thinly in the pan – cook on medium for 2-4 minutes a side, then flip

Crepes

Egg Scramble

A handful of fresh asparagus, chopped

4 chunks of smoked cheddar, sliced in bitty pieces

2 garlic cloves, minced

6 eggs

a splash of coconut milk

1/4 of a small onion, minced

Heat oil, onion & garlic in a skillet for three to six minutes. Add the asparagus and cook for another 3-4 minutes, mixing frequently. In a separate bowl, mix eggs and coconut milk. Add mixed eggs to veggies – mix so egg scrambles slowly. When almost done, add the green onion & cheese. Stuff crepes with egg scramble & top with tomato & avocado.

Happy Breakfast!

 

Cherry Creek Arts Festival

 (This is my sister and I at the Cherry Creek Arts Festival!)

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